Aptar advances food safety with anti-pathogenic technology debut

19 Mar 2020 --- Aptar Food + Beverage has introduced its InvisiShield platform technology, an anti-pathogenic packaging solution for sealed containers, to the fresh produce sector. The technology releases a chlorine dioxide antimicrobial solution onto the product to protect it from common food-borne pathogens such as Hepatitis A, E. coli and Salmonella. As an undetectable GRAS-certified solution, the company’s latest innovation is touted as a “game-changing step in reshaping the food safety paradigm.”

“The fresh-cut industry has strong preventive measures in place; however, outbreaks still occur and currently there is not a true kill step ‘5 log’ reduction of bacteria from heating or other processing to reduce the risk of future outbreaks. This technology provides another tool to protect fresh-cut products in addition to existing Good Manufacturing Processes and other in-plant interventions,” Dr. Angela Morgan, Director of Business Development at Aptar Food + Beverage – Food Protection, tells PackagingInsights.

In light of the global COVID-19 situation, Dr. Morgen highlights that the InvisiShield solution has not yet been validated for the current or other coronaviruses, given the solution has been developed to address known risks to the fresh-cut industry over the last two decades. “We are in the early stages of exploring the application of the technology on COVID-19. However, the risk of COVID-19 transmittal in food is considered very low,” she assures.

The technology can be up to 99.9 percent effective in protecting against more concerning diseases such as human norovirus, Listeria monocytogenes, Shigella, Campylobacter jejuni, Staphylococcus aureus, Yersinia enterocolitica, Vibrio vulnificus, Geotrichum candidum, Feline calcivirus and rotavirus.

How does it work?
Aptar CSP Technologies’ patented 3-Phase Activ-Polymer platform technology consists of a base polymer, a channeling regent alongside chlorine and chlorine dioxide particles as an active ingredient. Considering the safety and quality challenges that have prevented chlorine dioxide gas from being utilized commercially, Aptar ensures that the technology can control the release kinetics of the active ingredient to ensure efficacy against pathogens without compromising the quality of the product.

The InvisiShield technology can be applied to any sealed container with headspace and do not come in direct contact with the food item.“The release is controlled by the channeling agent inside the 3-Phase polymer, which is triggered by moisture inside the sealed package,” explains Dr. Morgan. Said channeling agent dissipates from the package within 24-48 hours of activation and also reduces intra-packaging, cross-contaminating pathogens. Moreover, the anti-pathogenic agent is undetectable to the consumer in color, aroma, flavor and texture.

InvisiShield was designed to be “packaging agnostic” and not limited to Aptar packaging, meaning it can be seamlessly integrated into processors’ current packaging production lines. The conditions for its efficacy are sealed environments that contain a headspace and do not come in direct contact with food.

Challenges faced
Testing protocols present additional hurdles to bringing Aptar’s technology to the marketplace. One particular challenge remains how to identify food labs that can conduct third-party validated studies with live pathogens. “However, we were able to build partnerships to effectively validate our technology and obtain the data to prove its efficacy,” Dr. Morgan continues. Currently, Aptar Food + Beverage is sharpening its focus on foodservice applications by aiming to secure Food Contact Notification approval to expand its reach to the retail market.

The InvisiShield technology is far from being a “one-size-fits-all” solution for all fresh-cut items, considering it is fit for use on tomatoes, onions, peppers, pico de gallo and sliced apples, but has yet to develop specific technology for leafy greens and berries. “The active ingredient must be modified and validated with each food matrix. Each food product has its own unique characteristics, such as pH, water activity, density and texture, that must be researched to provide the ideal pathogen inhibition without impacting the product’s sensory properties,” Dr. Morgan highlights.

Bringing its tech outside of the labs, US-based Royal Fresh Cuts are the first to sign up to pilot Aptar’s technology. The Royal Food Service division plans to launch its first commercial use of the technology in Q2 2020. Aptar’s Food Protection division is also working closely with food processors Lipman Family Farms and McEntire Produce to bring this technology to the wider foodservice community.

By Anni Schleicher

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